Rosemary-Brined Rotisserie Chicken | Pika Chakula

Rosemary-Brined Rotisserie Chicken

2012-11-30

If you are fortunate enough to have a rotisserie on your grill, nothing beats a brined whole chicken that turns slowly on a spit and bastes itself while the skin turns golden brown and delicious.

Ingredients:

For The Brine:

  • 1 gallon water
  • 3/4 cup kosher salt
  • 1/2 cup granulated sugar
  • 2 tablespoons dried rosemary
  • 1 tablespoon caraway seed
  • 1 tablespoon granulated garlic
  • 2 teaspoons ground black pepper

Reaming Ingredients:

  • 1 whole chicken, about 4 pounds, giblets, wing tips, and any excess fat removed

Method:

  1. In a large pot combine the brine ingredients. Stir well to dissolve the sugar and salt.
  2. Submerge the chicken in the brine, breast side down, and refrigerate for 6 to 12 hours.
  3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  4. Remove the chicken from the pot and discard the brine. Pat the chicken dry with paper towels. Truss the chicken with butcher’s twine.
  5. Following the grill’s instructions, secure the chicken in the middle of a rotisserie spit, put the spit in place, and turn on the motor. Place a large disposable foil pan underneath the chicken to catch the drippings. Cook the chicken over indirect medium heat, with the lid closed, for 1 hour.
  6. If your grill has an infrared burner at the back of the grill, after 1 hour of cooking, light that burner and set it to medium heat (leaving the regular outside burners on medium and the middle burners turned off). If your grill does not have an infrared burner, continue to cook the chicken as you were doing. Either way, cook the chicken until the surface is deep golden brown and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone). This should take 10 to 20 minutes with the infrared burner and 20 to 30 minutes without the infrared burner. Watch carefully that the chicken skin does not burn.
  7. When the chicken is fully cooked, turn off the rotisserie motor and remove the spit from the grill. Tilt the chicken upright over the foil pan so that the liquid that has accumulated in the chicken’s cavity pours into the pan. Let rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time.) Transfer the chicken from the spit to a cutting board. Cut into serving pieces. Serve warm.

source:

 

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Recipe Comments

  1. posted by Jose B on Feb 5, 2013

    I am wanting to feed my dog raw chicken and i was wanting to know if you take the chicken skin off before you feed it.

  2. posted by skillz on Mar 15, 2013

    If you are to slim and nothing helps you ; can caraway seed tea help?
    I heard about such a tea somewhere.

  3. posted by Chester on Mar 21, 2013

    Or does the flavor not come out, no matter how many seeds you use?
    Kaviani, this question is specifically about blending. That’s why I put it in this section.

  4. posted by PolishPokeyPimp on Mar 25, 2013

    I would like to make a caraway cake but have no idea where to buy the seeds from IN THE UK!!!

    Thanks in advance!

  5. posted by Thomas Lopez on Mar 25, 2013

    what is the hindi word and other name for caraway seed.
    any substitute for caraway seed.

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